Ripe Hachiya Persimmon Yogurt Sherbet recipe - ingredients, nutrition and when to eat it
This sherbet is made by blending ripe hachiya persimmon with plain yogurt and honey, then freezing it.
This sherbet is made by blending ripe hachiya persimmon with plain yogurt and honey, then freezing it. It’s smooth and tangy-sweet, making it a light treat after a meal.
Snacks & desserts · 10 minutes to cook
Nutrition (per 202g serving): 145.9 kcal · protein 2.3g · carbohydrate 34.1g · fat 1.2g · sodium 26.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the persimmon is sweet enough, you can leave out the honey.
Tips: Scrape the mixture two or three times as it freezes for a smoother texture.
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Ingredients (1 serving)
- Fully ripe soft persimmon — 1 pc
- Plain yogurt — 3 Tbsp
- Honey — 1 tsp